Loaded Whipped Cottage Cheese Dip
I'm pretty proud of this one considering I created it as I sauntered through the grocery store and continued to build on the idea. Whipped cottage cheese topped with all the fab toppings including toasted pine nuts, chili oil, lemon, herbs, and fried garlic & shallots.
PREP TIME
20 minutes
COOK TIME
15 minutes
INGREDIENTS
19
Serves: 3 - 4
Ingredients
- 235 grams235 grams235 grams Baguette, + 1 - 2 cloves Garlic, gently smashed & peeled
- 500 grams500 grams500 grams Cottage Cheese, 4% Creamed
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 0.5 whole0.5 whole0.5 whole Lemon, juice
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More to Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 0.25 cup0.25 cup0.25 cup Pine Nuts
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes, + Garnish
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Shallot, thinly sliced
- 1 whole1 whole1 whole Chili Infused Olive Oil
- 2 whole2 whole2 whole Green Onion (Scallion), sliced
- 1 whole1 whole1 whole Parsley, chopped (desired amount)
- 1 whole1 whole1 whole Lemon, zested
- 1 whole1 whole1 whole Dill, Fresh, fronds for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
GARNISHES
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Toast your pine nuts in a small skillet set below medium. Once toasty and golden, transfer them to a small bowl.
- After toasting your pine nuts, return your small skillet to the burner set to just below medium and add your splash of EVOO, pepper flakes, garlic, and shallots. Season with a pinch of salt & pepper. Stir and cook for 10ish minutes until golden and tender. Stir as needed and reduce your temp if needed to avoid scorching. Transfer to a small bowl once cooked.
- Heat a grill pan and cut your baguette into 1/2" diagonal slices. Brush each side with EVOO and grill your baguette until crisp and golden on both sides. Rub with raw garlic after grilling.
- For the cottage cheese, add it to your food processor along with the lemon, EVOO, salt, and some cracked pepper. Run on high until creamy and combined. Transfer your cottage cheese to your serving plate, spreading it around and making a shallow well in the center of your dip.
- GARNISH - Start by drizzling generously with chili oil. Next, spoon your cooked shallots / garlic around the dip followed by your lemon zest, toasted pine nuts, green onions, chopped parsley, and fresh dill fronds. Finish with a sprinkle of salt & pepper flakes around the dip.
- Serve with your crispy, golden grilled bread. Dip / spoon your dip onto your crispy bread and ENJOY!
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About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 414 |
| Fat: | 31 g |
| Carbohydrates: | 13 g |
| Protein: | 21 g |
| Cholesterol: | 29 g |
| Sodium: | 809 mg |
| Fiber: | 2 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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